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Slow-Cooker Spumoni Cake

I created this spumoni cake for a holiday potluck one year. It has become my most requested dessert. If you prefer, substitute semisweet chocolate chips for the white chocolate. —Lisa Renshaw, Kansas City, Missouri
  • Total Time
    Prep: 10 min. Cook: 4 hours + standing
  • Makes
    10 servings


  • 3 cups cold 2% milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 package white cake mix
  • 3/4 cup chopped maraschino cherries
  • 1 cup white baking chips
  • 1 cup semisweet chocolate chips
  • 1 cup pistachios, chopped


  • In a large bowl, whisk milk and pudding mix for 2 minutes. Transfer to a greased 5-qt. slow cooker. Prepare cake mix batter according to package directions, folding cherries into batter. Pour into slow cooker.
  • Cook, covered, on low about 4 hours, until edges of cake are golden brown.
  • Remove slow-cooker insert; sprinkle cake with baking chips and chocolate chips. Let cake stand, uncovered, 10 minutes. Sprinkle with pistachios before serving.
Nutrition Facts
1 serving: 588 calories, 27g fat (9g saturated fat), 9mg cholesterol, 594mg sodium, 79g carbohydrate (54g sugars, 3g fiber), 10g protein.

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